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8 cups water
8 teaspoons HERB-OX® Cold Water Dissolve Chicken Granulated Bouillon
2 tablespoons olive
1 cup chopped onions
1 cup chopped carrots
½ cup thinly sliced celery
2 cloves garlic, finely chopped
1 teaspoon thyme
1 bay leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
2 cups chopped HORMEL® CURE 81® Ham
2 cups chopped cabbage
¼ teaspoon pepper


  1. Dissolve bouillon into water.

  2. In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add onions, carrots, celery and garlic; cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender.

  3. Stir in chicken broth, thyme and bay leaf. Add beans and ham. Heat to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender. Stir in cabbage and pepper. Continue heating 5 to 10 minutes or until cabbage is tender. Remove bay leaf.